At the winery, the grapes are pressed immediately after harvest with short skin contact to preserve fruity freshness, and a bright, light color. Fermentation begins with selected yeast strains in stainless steel thermoregulated tanks. Second fermentation occurs in the bottle, and the only filtration technique used is disgorgement of the bottles. Total sulfur at bottling is 32mg.The wine is aged in bottle on the lees for 3 years to achieve yeasty complexity. After disgorgement, there is a dosage of 3g/liter, classifying this wine as a "Brut Sauvage." After disgorgement, the wine ages for 6 more months in bottle before being released. Fresh strawberry and floral notes, juicy raspberry on the palate, elegant, refined and delicate, tasty minerality and a tingly finish.- Empire Wine
Volage offers a sparkling rose made in the style of a “Method Traditionnelle” Champagne. This classic production offers greater flavor and complexity than a less expensive Charmat Method wine. The name Volage in French means “changeant,” “volatile,” “fickle,” — it expresses the idea of freedom. Volage sources from Domaine du Landreau in th... Read more
Volage offers a sparkling rose made in the style of a “Method Traditionnelle” Champagne. This classic production offers greater flavor and complexity than a less expensive Charmat Method wine. The name Volage in French means “changeant,” “volatile,” “fickle,” — it expresses the idea of freedom. Volage sources from Domaine du Landreau in the Loire Valley to provide Cabernet Franc grapes of the highest quality and create a “grower Cremant” style wine.
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Editorial Reviews for Volage Crémant de Loire Rosé Brut Sauvage
Citrus on the nose with a touch of crushed almond meats. Creamy bubbles ride in on dried rose petals. Tart fruit flavors with a bit of citrus pith finishing out with some dried apricot notes. Great value. 90 pts.
At the winery, the grapes are pressed immediately after harvest with short skin contact to preserve fruity freshness, and a bright, light color. Fermentation begins with selected yeast strains in stainless steel thermoregulated tanks. Second fermentation occurs in the bottle, and the only filtration technique used is disgorgement of the bottles. Total sulfur at bottling is 32mg.The wine is aged in bottle on the lees for 3 years to achieve yeasty complexity. After disgorgement, there is a dosage of 3g/liter, classifying this wine as a "Brut Sauvage." After disgorgement, the wine ages for 6 more months in bottle before being released. Fresh strawberry and floral notes, juicy raspberry on the palate, elegant, refined and delicate, tasty minerality and a tingly finish.- Empire Wine
Volage:
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